With its name derived from the cities from whence its main ingredients hail, the Milano-Torino is firmly rooted in Italian cocktail culture. Made with Campari - the signature bitter-orange liqueur of Milan - and Vermouth - Turin’s famous fortified botanical wine - this beverage has quite the bite, and is the predecessor of both the Americano and the Negroni. Whilst the evolution of the Milano-Torino has yielded two tempting tipples, the simple virtues of this beverage in its earliest form should not be overlooked. Uncomplicated by further additions, this combination of the finest Campari and the smoothest Vermouth, served over ice, is one that we just can’t get enough of. First served at Caffè Camparino Milano, in the 1860s, this drink soon became associated with the smooth-talking, debonair gentlemen and the glamorous fashionistas who made up a new generation of the Italian elite. Fondly known as Mi-To and enjoyed today throughout Piedmont, this bold aperitivo will add a little spark to your soirée.
Milano-Torino RecipeServes 1
Prep Time: Less than 5 minutes
- 30ml (or one shot) Campari
- 30ml (or one shot) Vermouth di Torino
- Orange slice, to garnish
- Combine the Campari and Vermouth over ice in a lowball glass (used for whisky or Old Fashioned)
- Stir and garnish with a slice of orange to serve
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